Visit of the Moulin de la Veyssière, production of Walnut oil from Périgord!
Visit of the Moulin de la Veyssière, production of Walnut oil from Périgord!
4,6 km - Neuvic
Food Lover
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English
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RESTAURANT LA DOUZIÈME HEURE, REFINED AND HOMEMADE COOKING, FROM LOCAL PRODUCTS OF THE PERIGORD
La Douzième heure is a restaurant in the Périgord Blanc region run by Yannick and Clara, a couple who are as passionate about cooking as they are about people! Located in Douzillac near Neuvic, La Douzième heure offers a menu of refined dishes. It is a contemporary but unpretentious cuisine with marked flavors and touches of originality. Sit in the dining room or on the terrace in front of the village church, a bucolic setting to appreciate the finesse of the dishes, which change with the seasons.
Yannick has been a chef for 25 years, he has worked in several restaurants to gain experience and define his style: luxury brasserie (Le Régent in Bordeaux), starred restaurant (Le Pavillon des Boulevards in Bordeaux), bistronomic restaurant... Clara is specialized in pastry making, trained with the Compagnons du Devoir, she diversified her skills at the school of the Criquets in Blanquefort, trained by Stéphane Begu as a commis de cuisine
La Douzième heure is a restaurant that values short circuits. In Dordogne, we are lucky to have magnificent local products, Yannick strives to enhance them in his recipes. The pork comes from the Delage farm in Saint-Hilaire-d'Estissac, the trout from the Moulin de la Boissonnie in Douzillac, the sturgeon from the Caviar de Neuvic, the goat cheese is made by the Bonnamy farm in Grignols, the red fruits are grown at the Pinier farm in Sourzac... Even the aperitifs and syrups are local: the Clovis Reymond company in Villamblard! Working with local, fresh and regional products is the basis of Yannick's cooking!
La Douzième heure is also a place to meet with friends at the end of the day. Part of the restaurant is transformed into a tapas bar, where you can taste planks of charcuterie, planks of carefully selected cheeses and homemade pâtés.
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